Recipe Ingredient
- 1 large round piece of soft beancurd, lightly rinsed
- 150g fish fillet (garoupa, seabass), sliced
- 70g chicken fillet, minced
- 2 dried Chinese mushrooms, soaked and shredded
- 1 tbsp finely shredded ginger
- 1 tbsp chopped spring onion
- 1 tbsp chopped red chilli
- 2 tbsp oil
- ½ tsp sesame oil
- Seasoning (A)
- Pinch of salt and a dash of pepper
- ½ tsp sesame oil
- ½ tsp shallot oil
- ½ tsp Shao Hsing wine (optional)
- Seasoning (B)
- ¼ tsp pepper
- ¼ tsp sugar
- ¼ tsp light soy sauce
- ½ tsp corn flour
- Sauce (combined)
- 1 tsp oyster sauce
- 1 tsp light soy sauce
- ¼ tsp salt
- ¼ tsp pepper
- ½ tsp chicken stock granules
- ½ tsp sugar or to taste
- ½ cup water
Instructions
- Lightly marinate bean curd with seasoning (A) in a heatproof dish. Marinate chicken and mushrooms with seasoning (B).
- Heat oil and sesame oil in a wok. Fry ginger, mushrooms and chicken for about a minute. Add sauce ingredients and bring to the boil. Arrange fish slices over the bean curd and pour chicken and mushroom mixture around the sides of the bean curd.
- Place the bean curd in a steamer over rapidly boiling water. Steam for 12-15 minutes. Sprinkle chopped spring onion and chilli over and serve hot.
